Amarone della Valpolicella, Bottega

The grapes are manually harvested in cases and taken directly in the drying room where, at a controlled temperature and ventilation they are left drying from the end of October until the first days of March, when the juice in the grapes has become very concentrated. Fermentation occurs slowly at a temperature of 18°C with daily pump-overs to obtain a concentrated and structured wine, which is rich with flavour. It is then left ageing in small oak casks for a period of two years to mature. Intense and full-bodied, it shows cherry, raisin and spicy notes on a rich and weighty palate.